Ice cream, Sorbet, Gelato, Custards

Chocolate Coconut Sherbet

Posted in Ice cream, Sorbet, Gelato, Custards.

 This is a a great non dairy dessert with a creamy texture.Relatively simple to make,

  • 1 cup water
  • 1 cup sugar
  • 6 ounces bittersweet chocolate
  • 2 cups canned coconut milk
  • 2 tablespoon dark Rum
  • 1tablespoon of  coconut flakes ( optional)
  1. Heat water and sugar until sugar is disolved
  2. Coarsely chop the chocoalte ,sugar /water mixture , and whisk until the chocolate has completely melted. Remove from the heat and stir in the coconut milk and rum
  3. Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.


Simple Rasberry Sorbet

Posted in Ice cream, Sorbet, Gelato, Custards.

Simple Rasberry Sorbet

Simple Sorbet

1 pound frozen strawberries, or rasberries
(any other kind of frozen fruit, such as blueberries)
1/2 cup yogurt or silken tofu
1/4 cup sugar or sugar substitute

Put all ingredients in a food processor container along with a couple of tablespoons of water. Process until puréed and creamy, (scrape the sides of bowl as needed). Add a tablespoon or two of water to mixture, if needed to achieve the proper consistency.
Serve immediately or place in the freezer. Prior to serving from the freezer allow it to soften at room temperature for about 10 minutes before serving. Top with fresh seasonal fruit.

Dark Chocolate Sorbet with Crystallized Ginger

Posted in Ice cream, Sorbet, Gelato, Custards.

Dark Chocolate Sorbet

yummy recipes filled with love and calories.

*You will need an icecream maker for this one.

3 cups water
2 tablespoons corn syrup
1 cup sugar
2/3 cup cocoa powder
3 ounces dark chocolate
1 tablespoon vanilla
½ cup crystallized ginger, chopped into small pieces

In a medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, and reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture becomes smooth, about 2 more minutes.

Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that no chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.

Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.
Follow directions on your icecream maker. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.
Makes about 1 quart.


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